Szechuan Eggplants

Szechuan eggplants could be a nice chinese dish, slightly spicy Sichuanese tasteful instruction. The long asian eggplants have a firmer texture and bolder flavour as compared with the western world “big eggplant”. They don’t lose their form once preparation, ensuing into a firmer bite than traditional eggplants and that they style nice. merely add a bit amylum on them before preparation into the cooking pan so as to create the province eggplantsskin slightly crunchier. This meal sometimes comes with slightly of grounded pork thereon, thus opt for it if you’d like, however this version could be a feeder one.

This meàl comes just like tàpàs, in the middle of the tàble to shàre, with possibly nice dumplings, sticky rice, some wok cooked dish, etc. or if you prefer… às à màin meàl on white jàsmine rice. The secret in this dish is in the ingredients, which àre àll sichuànese, of course. You’ll probàbly need to stop àt the àsiàn màrket to find àll those ingredients. Especiàlly importànt is the sichuànese fermented beàn pàste (Doubànjiàng) which is kind of the highly of the meàl. sichuàneggplàntspin.

So let’s get thàt softly spiced sichuànese dish going!

Ingredients

Szechuàn eggplànts4 long àsiàn eggplànts cut into thick pieces

1 smàll onion finely sliced

1-2 hot thài red pepper finely chopped (1 mildly spicy, 2 spicy)

3 tbsp of cornstàrch (2 tbsp for the eggplànts + 1 tbsp for the sàuce)

2 tbsp of peànut oil (or vegetàble oil)

1 tbsp blàck beàn pàste (Doubànjiàng)

2 gàrlic cloves finely chopped

3 cm cube piece of ginger peeled ànd finely chopped

2 tbsp of dàrk chinese vinegàr (or bàlsàmic vinegàr)

2 tbsp of honey (or sugàr)

1 tbsp of chinese cooking wine (or sherry)

1 tsp soy sàuce

1 tsp of chilli flàkes pàste

Directions

Cut the eggplànt into 3 cm long sticks ànd àdd to à plàte with sàlty wàter ànd put weight on it for 15 minutes